We got a new ice cream maker a few days ago and the kids and I have been experimenting with some low carb ice creams.

The chocolate one was totally out of the ball park, kind of like Chocolate Haagen Dasz meets Chocolate Mousse. Way too yummy actually

But I digress. Today we made Lemon Ice cream and I used the glucomannan to thicken it a bit and also to see if it affects freezing properties adversely or the mouth feel.

I'm happy to report that it worked REALLY well and the ice cream is VERY yummy! Much like the Haagen Dasz Five Lemon ice cream. Well that's how I remember it anyway.
The beauty is that I didn't have to cook a custard base and cool it down etc, so it's much faster too!

Here it goes:

2 cups of heavy cream
1 cup of buttermilk (optional but gives a nice fresh taste, could also use CC milk)
1 envelope of cool aid unsweetened lemonade powder
about 4 truvia packages (more or less to taste)
1 drop of Fiori di Sicilia flavoring (optional - it's a combination of citrus and vanilla flavoring, but it rounds it out nicely)
a little bit of fresh lemon zest (also optional, especially if you don't like "bits" in your ice cream)
1.5 capsules of gluc
3 tbsp water with a squirt of lemon juice *

(*note that you could also use lemon sugar free syrup instead of the water and lemon juice, but remember to adjust the truvia/sweetener amount accordingly)

In a heat proof mug or cup, stir together the gluc powder, water and the lemon juice (or Lemon SF syrup if using) Stire until it's mixed in thoroughly. Microwave for 10 seconds on high, take out, stir thoroughly (it will have thickened a bit) then nuke for another 10 seconds or so, stirring it up again.

Now add all the other ingredients to a bowl and stir together, adding the gluc lemon gel last, whisking it in thoroughly. Taste test to adjust your sweeteners.

Process in your ice cream maker according to instructions!
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It's really refreshing and yummy and creamy and probably because of the gluc, the portion sizes limit themselves

1/2 cup serving has about 3g of carbs, always depending on your own ingredients of course!

I'm sure the above recipe would work for any other fruity flavor of ice cream. Just change the cool aid flavor, the syrup flavor and omit the zest and that should work just fine

I didn't write the chocolate one down (that's why I didn't post it) I just sort of winged it. Here's remembering as best I can. And I didn't have the gluc yet, so I was using the custard base and guar gum.
I'm thinking of trying it without heating and just with more gluc powder and see if that still comes out nice!

Mix 2 cups of cream, 1 cup of milk, erythritol, truvia, guar gum, cocoa powder and nesquick with a whisk until all the lumps are dissolved. Then add to a double boiler and heat.
Separate eggs and in a small bowl, whisk the yolks, then add about a 1/4 of a cup of the hot mix to the eggs and stir quickly (tempering the eggs so they don't curdle) Once that's done, add the egg mix to the double boiler and heat it all through under constant stirring. The mix will thicken a bit to a thin custard consistency.
Transfer into a cool bowl, or if you did this in a water bath, set your bowl with the custard mix on ice and stir. We're trying to cool it down now.
Add the remaining cream and milk and stir in evenly. Now you can transfer the mix to the refrigerator to cool down completely.
Once cooled, process in your ice cream machine according to manufacturer's instructions.
And that's it

The chocolate one solidified quite a big, but was still scoopable right out of the freezer the next day ... even though it required a little more elbow grease.

The lemon one is a tad more "crumbly" straight out of the freezer the next day, but a few minutes on the counter make it smooth and scoopable again. We just had some for dessert after dinner and the kids are still all over it, so it's all good

Has anyone tried dissolving the gluc in cream? Or milk? I'm wondering if that would take care of the crumbling, as that would eliminate the extra water and ice crystals that tend to make ice cream crumbly. Not that it's that bad really, just wondering!

Esther,Netrition now carries gluc. if you don't mind waiting for it to arrive. They are quick though. I have always received my orders within a week.

Carolyn,
How much glycerine did you use? Somewhere on here I do remember a thread about
ice cream. Sorry, I'm lazy! I've been making LC ice cream custard type but it is really
hard right out of the freezer.

I still have a few gluc. capsules so I will try this lemon. Sounds really good. I will
probably use SF lemonade powder since that is what I have. My only question is, how
does the milk not curdle when the lemon juice is added?

Probably because it's only a squirt of lemon juice, so there is much more heavy cream (fat) content versus acidic content. Not using regular milk would probably have something to do with it too. And the fact that it's added to the gluc gel first.

Yes, I've found that the addition of glycerin really helps the "crumbling" issue (I added 2 Tbsp of Glycerine and 1/4 tsp lecithin!) It also stays scoopable straight out of the freezer that way!
Glad you enjoyed it!

__________________Birgit

“How does one become a butterfly? You must want to fly so much that you are willing to give up being a caterpillar.” ~Trina Paulus

"The thing that is really hard - and really amazing - is giving up on being perfect, and beginning the true work of becoming yourself." ~Anna Quindlen

I just checked my package stash and I used purevia (I always get the two confused) ... not sure if they are sweeter. Those packages are pretty sweet to me, but you can always use more if you like it sweeter I tend to do lemony things on the tarter side, so this may be too little for others.

__________________Birgit

“How does one become a butterfly? You must want to fly so much that you are willing to give up being a caterpillar.” ~Trina Paulus

"The thing that is really hard - and really amazing - is giving up on being perfect, and beginning the true work of becoming yourself." ~Anna Quindlen

The chocolate one solidified quite a big, but was still scoopable right out of the freezer the next day ... even though it required a little more elbow grease.

The lemon one is a tad more "crumbly" straight out of the freezer the next day, but a few minutes on the counter make it smooth and scoopable again. We just had some for dessert after dinner and the kids are still all over it, so it's all good

Has anyone tried dissolving the gluc in cream? Or milk? I'm wondering if that would take care of the crumbling, as that would eliminate the extra water and ice crystals that tend to make ice cream crumbly. Not that it's that bad really, just wondering!

This is where food grade glycerin comes in. It helps ice cream to stay "scoopable and creamy". I just found a giant bottle for $6.00 at an Amish Whole Foods type place!

I didn't write the chocolate one down (that's why I didn't post it) I just sort of winged it. Here's remembering as best I can. And I didn't have the gluc yet, so I was using the custard base and guar gum. I'm thinking of trying it without heating and just with more gluc powder and see if that still comes out nice!3 C. heavy/whipping cream (divided)
2 cups Calorie Countdown Milk (divided)
1/2 cup ErythritolTruvia to taste, probably 4 or so little packs
1/2 tsp guar gum
4 egg yolks
2 tbsp Double Dutch Dark Cocoa Powder (this stuff packs a punch on the chocolate flavor)
1.5 tbsp Nesquick no sugar added chocolate milk mix

Mix 2 cups of cream, 1 cup of milk, erythritol, truvia, guar gum, cocoa powder and nesquick with a whisk until all the lumps are dissolved. Then add to a double boiler and heat.
Separate eggs and in a small bowl, whisk the yolks, then add about a 1/4 of a cup of the hot mix to the eggs and stir quickly (tempering the eggs so they don't curdle) Once that's done, add the egg mix to the double boiler and heat it all through under constant stirring. The mix will thicken a bit to a thin custard consistency.
Transfer into a cool bowl, or if you did this in a water bath, set your bowl with the custard mix on ice and stir. We're trying to cool it down now.
Add the remaining cream and milk and stir in evenly. Now you can transfer the mix to the refrigerator to cool down completely.
Once cooled, process in your ice cream machine according to manufacturer's instructions.
And that's it

The carb count on this is about 4-5g net carbs per 1/2 cup serving!

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Birgit

Well, what are you waiting for? Get on this right away please. Lemony things are good and all, but chocolate is where its at.

I got side tracked by making blackberry promegranate frozen yogurt ice cream (2 cups of HWC, 1 cup of whole greek yogurt, 1 cup of Monin Syrup, 2 Tbsp glycerin, 1/2 tsp lecithin, 1/4 tsp gluc - mix well and process in ice cream maker) which is a HUGE hit with my family and they haven't asked for Chocolate again - they keep on asking for that one Well that and snow cones ... since we got so hot (115 F) snow cones with sugar free syrup are a huge hit!

__________________Birgit

“How does one become a butterfly? You must want to fly so much that you are willing to give up being a caterpillar.” ~Trina Paulus

"The thing that is really hard - and really amazing - is giving up on being perfect, and beginning the true work of becoming yourself." ~Anna Quindlen